Vine leaves wrapped are an exquisite culinary creation that embodies tradition, culture, and tantalizing flavors. From Greek dolmades, Turkish sarma to Lebanese warak enab and Armenian yalanchi sarma, stuffed grape leaves are a rich source of savory goodness.
These leafy packages are filled with a mixture of rice, vegetables, and spices that are not only delicious but also packed with nutrients. The nutrient-rich filling is also high in fiber, which is essential for keeping your digestive system healthy and regular. Additionally, the high level of antioxidants in vine leaves helps reduce oxidative stress and protects your body from disease.
To make the stuffed vine leaves, you’ll first need to rinse and drain the leaves to remove any excess salt or brine. Next, if they are fresh, blanch them in boiling water for a few minutes to cook and soften the leaves.
Once the grape leaves are cooled, they can be unwrapped and laid flat on a cutting board. To begin making the stuffed vine leaves, add about 2 tablespoons of beef/rice mixture to each leave. Then fold two sides of the leaf over the stuffing, then roll up the leaf. Repeat with remaining leaves and filling.
To finish, place a plate over the rolled grape leaves to weigh them down and keep them from unraveling. Pour enough water around the weighed down leaves to cover them, then simmer over medium-low heat until the rice is tender. Allow to cool, then serve drizzled with oil and pan juices. ملفوف ورق عنب